PHILADELPHIA BUTTER CAKE

2 white potatoes, peeled, boiled and mashed
3/4 cup hot potato water
1/4 cup warm water
1 package yeast, 2 if in a hurry
1/4 cup butter or lard
1 teaspoon salt
2 well beaten eggs
1 cup sugar
4 cups flour, approx.
Topping

Scrub, peel and boil potatoes in water to cover. When tender, pour off water, saving 3/4 cup.

Dissolve yeast in 1/4 cup of warm water with 1 tablespoon of the sugar.

Beat lard or butter to cream it; gradually beat in rest of sugar, salt and beaten eggs.

If necessary to make the potato water measure 3/4 cup, add warm water or milk to make up this amount. Stir it into mashed potatoes, and add to beaten mixture. Stir in dissolved yeast.

Adding gradually, beat in 1 cup of flour. When well beaten, add and beat in 1 cup more. Continue in this way to beat in 2 more, one at a time.

The exact amount of flour depends on the size of the eggs. Four should produce a soft, smooth, nonsticky dough. Too much flour makes the cake tough. Be sure to beat it in well. Cover and let rest. If you let it rest in the refrigerator, it will be firmer and still rise.

When doubled in bulk, punch dough down and turn out on floured surface. Knead a time or two. If you wish to make 2 cakes, divide in half and knead each half. The pan in which it bakes should be at least 2 inches deep. You can use 1 oblong pan or 2 square ones. Butter them.

Pat or roll dough out to about 3/4-inch thick or a little less, in size to fit pan to be used.
Place in pan, cover and let rise to double. In the meantime , make the topping as follows:

BUTTER CAKE TOPPING

6 ounces butter
1-1/2 cups sugar
l/2 cup flour
2 eggs
3 or 4 tablespoons milk

Beat butter to cream it. Gradually beat in sugar combined with flour. Beat in eggs, one at a time. When this is well beaten, add milk as necessary to make consistency to spread. Add it a little at a time, so you won't use too much.

Spread topping gently over risen cake. Place in preheated 350 degrees to bake 40 to 45 minutes, until done.